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Appetites and Adventures

Eggplant Shirataki + WIAW

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In honor of my crazy work week(s)…

I’m copying the growing wordless WIAW* trend.  Does good food really need words?  I think not.

*As usual (except for last week), Wednesday = Tuesday eats.

But first, a run.  I don’t know why I stopped posting these breakdowns… I like to look back at them.  Nevermind the fact that you have to suffer through them. 😉

Stats:

  • Distance – 4 miles
  • Time – 32:37 mins
  • Pace – 8:09 mins

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Breakfast

I did say it is almost worldess WIAW, right?

The delicious Chocolate Breakfast Pudding.  So.  Good.

Lunch

Salad topped with carrots, celery, Purple Haze goat cheese, a Lightlife Chick’n Cutlet.  A bit chewy, but it wasn’t bad!

Snack

Cottage cheese tastes really, really good with peanut butter.  Someone call Intervention.

Not pictured: celery and hummus, Think Thin bar, and random handfuls of cereal.

Dinner

Big.  Win.

Mom recently told me about Shirataki Noodles – apparently it is just tofu pressed into noodles.  It’s gluten-free, vegan, low-cal, and – most importantly – a QUICK-FIX.

The only downside is the smell when you first remove them from the package, but that does go away once you rinse them (thoroughly) and pop them in the microwave for a minute.

To go with my noodles, I roasted some eggplant, red onion, and garlic in a quick vinaigrette.  Then tossed it all with an heirloom tomato (because I didn’t get enough at the tomato festival) and more Purple Haze goat cheese.

Perfect light dinner for a summer day!!!

…followed by a little something I like to call…

Dessert

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Roasted Eggplant with Tofu Noodles

  • 1 medium eggplant, sliced
  • 1/2 red onion, sliced
  • 5 cloves garlic
  • 1T EVOO
  • 1T marsala wine
  • 1/2 tsp white wine vinegar
  • 1 tsp herbes de provence
  • 1 tsp red pepper flakes (reduce to 1/2 if you are sensitive to spicy foods)
  • 1 package Shirataki noodles (or 2 servings of pasta)
  • S+P, to taste
  • Optional toppings: fresh tomato, cheese (I used goat)

Preheat oven to 425.  

Cut eggplants into 1/2 inch slices.  Generously salt the slices, allowing them to sit for 15-20 mins.  Wiping away the beads of water that form (this process removes excess moisture – which makes ggplant “slimey” – and bitterness).

Meanwhile, whisk together the oil, marsala, vineger, herbs, and pepper flakes.

Cut the eggplant slices into 1/2 inch cubes and toss in a large bowl with the garlic, red onion, and vinaigrette.  Spread eggplant onto foil-lined baking sheet and roast for ~3o minutes, tossing once halfway through.

Prepare noodles as instructed on package.

Divide among two plates, adding extra toppings as desired (I loved how the goat cheese melted and clung to mine!).

Makes 2 servings (or 4 sides).

***

I’ve taken to working from Starbucks lately.  They have a the bar where I can stand and a constant supply of caffine… perfection.

Do you find you get more work done from a “third-party” location?

What’s the best thing you’ve eaten today?

Protein Lassi

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Is everyone else getting all of this rain?!

 

I got all dressed to run this morning and realized it was POURING. #fail

It did eventually let up and I headed out… only to realize that my Achilles is not totally healed.  Oops. So I’m writing this with my trusty bag of frozen peas. 🙂

Stats:

  • Distance – 4.5 miles
  • Time – 38:01 mins
  • Pace – 8:45 mins

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Post-run I enjoyed a savory Protein Lassi that was an appropriate pre-cursor to dinner.

A lassi is simply a yogurt-based Indian drink.  They can be savory, salted, or sweet.

 

They have green smoothies in India too!

Lassi’s are the perfect compliment or end to an Indian meal since the yogurt (and fruit if using) calm your palate after all the spicy, strong flavors.

It seems that everyone has been making them lately!  My Protein Lassi isn’t as sweet as the commonly-seen mango, but I loved the savory flavors and the lightness of it (recipe at the end).

 

Why was my lassi a good pre-cursor to dinner?  I went to see Avenue Q (HILARIOUS!) last night, but prior to the play we hit up a local Indian restaurant called Planet Bombay (451 Moreland Avenue NE, Atlanta, GA 30307; 404-688-0005).

Funniest. Play. Ever.

 

If you haven’t seen this play (and aren’t easily offended), I highly recommend it!  Do not take your grandparents.

 

Back to the Planet Bombay…

 

My friend got the meat combo plate:

It cane with spring rolls, rice, naan, Chicken Saag, Chicken Tikka Massala, and some sort of beef dish (maybe Bhuna?).

The spring rolls and rice were boring, but the Saag and Tikka were really good!  The naan was on with right track with a bit of char, but it didn’t quite get to the point of awesome with the texture.

 

I chose a Tofu Tandoori:

The tofu itself was delicious.  It was done in a marinade of yogurt, lemon juice, and “special” tandoori sauce and was served on a sizzling hot plate with onions (side note: I love burnt onions… these made me happy).  The texture of the tofu was amazingly fluffy and the spice-level was just right for me.

It came with a side of rice, cucumber-yogurt dip, and roasted eggplant and zucchini in a tomato sauce.  They were just ok.

 

What was really, really good was the side of spinach rice (the green and white mound behind the tofu pictured above).  It was a Basmati rice cooked with a lot of spinach, onions, and butter. Delish.

 

At the end of the meal they brought out a bowl of fennel seeds that appeared to have Nerds sprinkled in it:

 

We couldn’t figure out what to do with it!  Does anyone know?!

_____________________________________________________________________________________

 

Savory Protein Lassi

  • 1/4 C Greek-style yogurt
  • 1 C ice water
  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp rosemary

 

Put it all in the blender and mix until smooth!

Note: I would have added cardamon too if I’d had it on-hand.

***

Avenue Q is my new favorite play.  Those Bad Idea Bears had me rolling with laughter!

Have you seen Avenue Q?  Did you love it?

Are you a fan in Indian food? (Clearly, I cannot get enough.)


A Schizophrenic Foodie

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A schizophrenic foodie.

 

I go from eating pork belly one day to vegan lavender-chocolate chip scones the next.

 

Get in mah belly!

Cream who?

 

Does anyone else do this craziness?

 

I can’t help my schizophrenia.  I love, love, love good, gourmet food.  That 7-course tasting menu at Woodfire Grill was a whole new level of fantastic.

Kevin Gillespie, I don’t care if some people say it’s just Top Chef hype.  You can cook a damn good meal.

 

By the same token, I fully appreciate a creative, vegan baked good.  And I shamelessly pre-gamed lunch with that scone.  They were still making the walnut pesto for my sandwich… and I was STARVING after a long-ish run.

 

Stats:

  • Distance: 6 miles
  • Time: 52:01
  • Pace: 8:67

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Dulce Vegan (1994 Hosea L. Williams Dr. NE Atlanta, GA 30317) opened in the Kirkwood neighborhood 2 weeks ago.  It is a vegan bakery that also serves a daily sandwich – on vegan bread, of course.

I got to speak to one of the owners (and maker of the scone deliciousness) while I waited.  Don’t you love when people are so clearly excited about what they do?

 

From the traffic during my 45 min visit, it looks like people aren’t phased at all by the fact that the store is vegan.

A good cupcake is a good cupcake, right?!

Vegan, gluten-free, soy-free chocolate cupcakes

After my pre-lunch scone, I enjoyed my sandwich: fresh walnut-pesto, balsamic tofu, spinach, and tomato.  And mayo.  All vegan.

The bread was fantastic – I love the satisfying crunch to the crust.  The firmly pressed tofu was also good – the balsamic went really well with the pesto.

My only complaint was the volume of the condiments.  The pesto – while good – was very flavorful.  The amount on the sandwich was a bit overwhelming.  They could have left off the mayo altogether – it didn’t add anything.

 

Don’t skip the scone.  Nom nom.  Nom.  And I officially have a crush on said scone-baker.

Topping off such a day is hard… but I managed to put a koozie to good use.  With a kombucha on my building’s roof.  *big dork*

***

I’m usually eat a vegetarian diet… but I do love the occasional meat-filled indulgence at restaurants.  I’m a scared-of-commitment veg.

Are you schizo with your eating or do you follow a strict vegan/vegetarian/pescatarian/other diet?

 

Favorite Friday

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Friday tends to be a round-up day for me.  Why fight it?

 

This week there was a lot of good.  I may complain at times about being overwhelmingly busy, but being busy also makes me feel accomplished.  This was for-sure one of those weeks.

Next week is shaping up to be the same.  (Any DC restaurant recommendations are appreciated!)

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Here’s my Top 5 on Friday:

1. Fried Twinkies

That’s right.  Thursday night I gave in and enjoyed fried twinkies.  Because they aren’t unhealthy enough without the fryer involved.

They have NO redeeming qualities… but they are DAMN good.

PSA: Twinkies don’t go to your boobs

 

 

2. Socca Success

I may have woken up still smiling about yesterday’s Socca win.  It has opened up a whole new world of possibility!

You can put anything in socca, top it with anything, eat it with anything… I love a blank canvas.

3. Kitty Potty-Training

That’s right.  I am potty-training my cat.  On the potty.  Thank you, Citi Kitty.

She’s doing really well!  And I’m ecstatic about not having to clean a litter box anymore.

4. Repeats

Ok, it was only one repeat.  The Qu-egg-sadilla.

I need to start repeating more – no shame in reruns!

5. Avocado Smoothie

Speaking of reruns… I’ve made this smoothie a LOT recently.

Avocado in a smoothie makes it super creamy and adds a punch of good fat to your workout recovery drink.

It’s Stevie’s favorite too

Creamy Avocado Smoothie

  • 1/4 large avocado*
  • 1/2 banana*
  • 1/2 C unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 C frozen kale
  • Ice + water to taste

Put it in a blender and enjoy!

*Ever wonder what to do with the other half of an avocado or banana?  Freeze it!  Both fruits don’t keep well after opening, but they DO keep well if you freeze them.  Freezing makes it perfect for a cool smoothie.

***

I’m looking forward to Farmer’s Markets opening back up this weekend.  And the Braves opening at home.

Do you shop at a local market during the warmer months?  

What’s your favorite local-food find?

 

Mojo and Sunshine

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You know you live in the city when…

…you notice brand-new, yet-to-be-bolted-down park benches and the first thought you have is:

I can’t believe no one has stolen those yet!

🙂

The new benches were noticed along my lunchtime run.  The run I was NOT motivated to go on, despite the lovely weather.

The only advice I have to pushing through a run is to break it down, 1 mile at a time.

  • Set a short goal (mine was 2 miles)
  • At that mark, re-assess (I decided to do a 5K)
  • Still not feeling it?  Walk for a minute, or run some stairs to break it up.
  • Determine the end goal (I did enough for an even 4 miles)

Today’s run:

  • Distance: 4 miles
  • Time: 35:50
  • Pace: 8:88/mi

I’m really proud of my time given the fact that it was SO windy out there!

You should always reward yourself after a run like that.

I recommend doing so with this:

How does Angela @ Oh She Glows come up with this stuff?!

Try her Sweet Potato Breakfast Casserole.  You won’t be sorry.

I followed her directions exactly, except I halved the banana called for, nixed the maple syrup (I used vanilla almond milk, which I find to be sweeter) and made them in 4 ramekins.

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Good news!

At my follow up appointment, the oral surgeon said I can eat items that I can mush with my tongue.  My tofu is getting its mojo back!

If you’re like me, you open a can of chipoltes in adobo sauce, use 2 or 3, and then forget you still have half the can in the fridge.  Use the other half for this mojo marinade!  It was fantastic.  I used half of the marinade on chicken (for the non-tofu lovers), and remainder in tofu.  I’m told the chicken was good and I know the tofu was.

The marinade does have a kick, but it isn’t bad after marinating/cooking.

In need of a side, I got creative with the sunchokes and sweet potato.  I have never cooked a sunchoke before, but had eaten puréed or sauteed sunchokes at several places (Holeman & Finch does a stand-up sunchoke sauté).

 

 

Sunchokes (a.k.a. Jerusalem artichokes) are the root of a sunflower. Raw, they look a like ginger root and can be found at your local farmer’s/speciality market.  Sunchokes have an earthy, almost nutty taste and a potato-like texture upon cooking.

They are good for the intestines, and a source of Vitamin C, potassium, and Iron.  And they taste good!

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Mojo-Marinated Tofu

(slightly adjusted from Tyler Florence)

  • 1 block extra firm tofu
  • 1 blood orange, juiced
  • 2 limes, juiced
  • 3 T EVOO
  • 3 garlic cloves, minced
  • 3 chipolte chiles, in adobo sauce
  • 3 T cilantro leaves, chopped
  • 1 tsp ground cumin
  • 1/2 tsp salt

Drain tofu and pat dry.  Cut in half horizontally, placed between towels, and press for 10 mins.  (I placed a large iron skillet on top of mine.)

Meanwhile, in a small bowl, combine all the marinade ingredients.  Using an immersion blender, puree until smooth.

Pour over pressed tofu in a bowl or baggie, tossing to coat. Refrigerate for an hour hour, allowing flavors to combine.

Preheat a ridged grill pan on medium heat.  Lightly oil the grill pan.  Drain excess marinade from tofu and grill the over medium heat, cooking for ~4 mins on each side.

***

Sweet Potato Sunchoke Purée

  • 1 large sweet potato, peeled
  • 1 large piece of sunchoke, peeled (about 4 in)
  • 1/2 large or 1 small yellow onion
  • 1/4 C plain non-fat Greek yogurt
  • 1/4 unsweetened vanilla almond milk
  • 1/2 tsp fresh grated nutmeg
  • S + P, to taste

Dice the the potato, sunchoke, and onion.  Cut into 2 in cubes and place in a medium pot and cover with water.

Add 1/4 tsp salt, bring to the boil, then simmer for 15 mins, until tender.  

Drain the vegetables and return to the pan.  Stir in yogurt, milk, nutmeg.  

Using an immersion blender, combine all ingredients until smooth.  Salt and pepper to taste.

***

What new food have you tried lately?  Are you more likely to try it at a restaurant or devise your own concoction at home?


Chili Tuesday Tofu

By

This may be a sign of weakness… but I am COLD!

Thank god I don’t live in Boston.

Down South is is rainy, dark, and cold.  Someone please remind me of this when it is July and I’m whining about the heat.

After a looong day at work, I was excited to get going with round 1 of yesterday’s recipe intervention!  Tonight I heated things up with a version of the Nutty Spicy Tofu from Foodie Fresh.

I know I said it would be to cookies, but I was short on time.  And avocados.

Based on preference and ingredients, I did make a few adjustments.  Baked tofu is almost fluffy, and I love the nut butter with the spice.  This was damn good!

Aren’t you guys loving the blurry cell phone pics?

Chili Nutty Tofu (revised)

Cut the tofu in half horizontally and press the tofu for 30 mins to an hour to remove water.

Mix the remaining ingredients (except the lime) in a medium bowl.  Cut the tofu into cubes, add to marinade, and allow to marinate in refrigerator overnight.

Pre-heat oven to 400 degrees and line baking sheet with parchment paper.  Cook the tofu on the baking sheet for 25 minutes.

Serve with sticky rice, cilantro, and lime slices.

And Japanese beer. 🙂

***

Verdict: Amazing!  I have never baked tofu before (I always make it in a grill pan) and it turned out really well.  The marinade gave it a good crust on the outside and the flavors complimented each other perfectly.  I may add some orange zest next time for a little extra citrus zing!

Off to derby practice again!  I wish I had a camera so I could post a pic of the killer bruise on my butt/upper hip. 🙂

Protein Powder #2 + Asian Tofu

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Powder #2

This morning I made hot oatmeal with the chocolate Vega powder.  (I know it technically is not just a protein powder, but neither is my current Juice Plus.)  It wasn’t my favorite.

In the oats:

90% of my breakfast decision was influenced by the fact that I still have these giant blueberries.  I love blueberries in hot oatmeal because they get all melty and juicy from the oatmeal heat.  YUM.

In addition to the berries, I used 1/2 the packet of Vega.  Half a serving gave me 5.5g protein, 0g sugar, and 55 cals.  I took a taste and promptly added a generous pile couple ‘o shakes of cinnamon.

I’ve made chocolate oats before… but these looked a bit… green.

Color, I can get over.  But they also tasted a little off.  You know when stuff tastes healthy?  My oatmeal tasted too healthy.  (Not that this prevented me from eating it.)

I’m still going to eat the other half, but this may be better in a fruit-filled smoothie.

New Challenge today – I started my first boot camp!  It was definitely a challenge.  We started with 5 mins of stairs.  One guy puked.  I did not.  Lots of boot camp-ish stuff (marching bands, planks, push ups, dips, etc.).  Then sprints.  Lots and lots of sprints (maybe this will help my 5K time?!).  The workout was rounded out with ab work.  I’m already sore.

Two things I’m really proud of:

  1. I stayed up with the “in shape” guys the whole time
  2. I ran to the boot camp and home after.

After that craziness I was starving.

Thankfully, dinner was less… green… than lunch.  I diced some extra-firm tofu and tossed it in an Asian-style marinade before boot camp.

When I got home, I put the mixture in a grill pan on medium heat.

Meanwhile, I sautéed some red onion and asparagus with a little olive oil and lemon juice.

 

Then I tossed all of that with arugula, carrots, celery, and cucumbers.

I couldn’t get this on the table fast enough!

Asian-Marinated Tofu

  • 2/5 block Extra-firm Tofu, cubed1T Toasted Sesame Oil
  • 1T Soy Sauce
  • 1/4 tsp Red Curry Paste
  • 1/2 tsp Thai Chile Sauce
  • 1/2 tsp Ginger
  • 1/2 tsp Garlic, minced (about 1 small clove)

Whisk marinade in medium bowl and toss with tofu cubes.  Marinate ~1 hour. 

Grill on stove top over medium heat until browned (about 4-5 mins on each side).  Remove from heat and enjoy!

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